Thursday, September 1st, 2016

Banana Shortcake

Pastry chef Valerie Gordon is back in the kitchen talking about how she describes herself as a restoration chef, bringing to life recipes nobody really makes anymore. Today she is making Chasen’s Banana Cake. She says the key is using very ripe bananas. Once you are done making the cake, you should eat it on the same day, or you can wrap it up and store it in the refrigerator for up to one day. It is also important to use high quality heavy cream for the layers.